Beginner Smoking: BBQ Chicken & Ribs

So here is my attempt at smoking chicken and smoking pork spare ribs. They both turned out awesome!! The cook times took longer than expected. I planned again for about an hour per pound, but it came out to be closer to 1hr 20mins per pound. Really you just have to watch the temperatures on the meat to tell you when they are done.

Let me know if you have questions.

Category:

Howto & Style

Tags:

• smoked
• ribs
• chicken
• pork
• butt
• Boston
• electric
• smoker
• barbeque
• shoulder
• bbq
• brisket
• slow
• cooking
• gas

[smokenpasillas71]

do u use the water pan every time you do spare ribs or babybacks ? and do you just use water or applejuice ? thanks for the help !

[14dollarz]

@smokenpasillas71 I typically do. The steam from the water seems to make the meat more moist. I only use water. Apple juice or any other non-water is just a waste. The meat rarely takes on that flavor from the water pan. Now spraying on apple juice is another thing. A lot of people do that.

[nutthuggersexposed]

@14dollarz Hey man I have the same smoker (love it). In regards to the chicken skin on the whole chickens, Was it rubbery at all? I am new to smoking but I did some wings and had to throw them in the oven to finish them off for about 30 minutes other wise the texture was not right. Do you have any other suggestions?

[14dollarz]

@nutthuggersexposed Smoked chicken skin does get a little rubbery. If I am just smoking chicken I will normally do it at a higher temp than other foods.

[pinkvelvet0777]

do you use the wood chips the whole time u do ribs ? or just for a couple of hours? thanks!

[14dollarz]

@pinkvelvet0777 I use them the whole time.

[caswell1000]

Good video. Next I would just pour out the juice.

[cloudofsmoke1]

looks great got my smoker today same one you have. Thanks for the info. Trying 2 chickens today. Thanks again.

[Channingstboys]

I like wood

[14dollarz]

@OSUMBDB Chicken wings work well. It does help after you smoke them to put them on a hot grill for just a minute or so to help crisp up the skin. In the smoker the skin can be a little soft/chewy because of the low temp.